Beef Tacos with Seasoning (Printable)
Juicy ground beef seasoned with a vibrant spice blend, served in warm tortillas with fresh toppings.
# What You Need:
→ Taco Seasoning
01 - 1 tablespoon chili powder
02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Beef Filling
10 - 1 tablespoon olive oil
11 - 1 pound ground beef
12 - 1 small onion, finely diced
13 - 2 cloves garlic, minced
14 - 2 tablespoons tomato paste
15 - 1/3 cup plus 1 tablespoon water
→ Assembly
16 - 8 small corn or flour tortillas, warmed
17 - 1 cup shredded lettuce
18 - 1 cup diced tomatoes
19 - 1/2 cup shredded cheddar cheese
20 - 1/4 cup sour cream
21 - 1/4 cup chopped fresh cilantro
22 - 1 lime, cut into wedges
# How-To Steps:
01 - Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and crushed red pepper flakes in a small bowl; set aside.
02 - Heat olive oil in a large skillet over medium heat and sauté diced onion until softened, about 2–3 minutes.
03 - Incorporate minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked, approximately 5–6 minutes. Drain excess fat if needed.
05 - Stir in tomato paste and the prepared taco seasoning, ensuring the beef is evenly coated.
06 - Pour in water, stir to combine, and simmer for 3–4 minutes until thickened and flavorful.
07 - Heat tortillas in a dry skillet or microwave until warm.
08 - Fill each tortilla with the beef mixture and top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, cilantro, and a squeeze of lime.
# Helpful Tips:
01 -
- The spice blend hits differently when you blend it yourself—it's fresher, warmer, and somehow more alive than store-bought.
- These tacos come together in under thirty minutes, which means weeknight dinner that feels intentional, not rushed.
- That moment when the beef hits the pan and the smell fills your kitchen is worth the price of admission alone.
02 -
- Don't skip browning the tomato paste with the spices; it sounds small, but it's the difference between tacos that taste assembled and tacos that taste intentional.
- If your filling seems too wet after simmering, that means your heat was too low or your pan wasn't wide enough—next time use medium-high and don't cover it.
- Beef that's slightly fattier (80/20 or 85/15) stays moister and more forgiving than ultra-lean, which can turn dry if you're not paying attention.
03 -
- Make a double batch of the spice blend and store it in an airtight jar; it keeps for months and turns any weeknight into a taco night.
- If your tacos are falling apart, your tortillas are too cold—warm them longer or wrap them in foil to trap steam and keep them pliable.